Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11030205 | Journal of Food Engineering | 2019 | 45 Pages |
Abstract
Results showed an inactivation of up to 6.51 log10 cycles of L. innocua with limited or no impact on the concentration of selected heat sensitive bioactives from their initial values before PEF treatment. The efficiency of the inactivation decreased with increasing protein concentrations and pH values. The differentiation of thermal and electric field effects revealed a maximum of 1 log10 cycle of thermal inactivation at the highest PEF treatment intensity. The traditional D-value concept was successfully transferred to model the PEF inactivation kinetics.
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Authors
Felix Schottroff, Maximilian Gratz, Anna Krottenthaler, Nicholas B. Johnson, Matthieu F. Bédard, Henry Jaeger,